Ancho Pepper-Cherry Sauce

Ancho Pepper-Cherry Sauce

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From: EatingWell Magazine, January/February 2019

This tangy, sweet-and-spicy take on barbecue sauce has a nice balance of vinegar, sweetness from the cherries and spice from the chili powder. Try it with pork tenderloin or steak.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ½ cup pitted cherries (fresh or frozen)
  • ½ cup finely chopped sweet onion
  • ½ cup cider vinegar
  • ⅓ cup ketchup
  • 3 tablespoons dark brown sugar
  • 3 tablespoons water
  • 1 teaspoon minced garlic
  • ¾ teaspoon ancho chile powder
  • ½ teaspoon ground cumin
  • 1 tablespoon butter
  • ½ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Combine cherries, onion, vinegar, ketchup, brown sugar, water, garlic, chile powder and cumin in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until the onion is tender, 15 to 20 minutes.
  2. Transfer the mixture to a blender. Remove the center piece of the lid (so steam can escape) ; secure the lid and place a towel over the opening. Process until smooth, about 30 seconds. Add butter and salt; process until smooth.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 54 calories; 2 g fat(1 g sat); 0 g fiber; 10 g carbohydrates; 0 g protein; 4 mcg folate; 4 mg cholesterol; 9 g sugars; 7 g added sugars; 264 IU vitamin A; 1 mg vitamin C; 12 mg calcium; 0 mg iron; 233 mg sodium; 72 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ other carbohydrate

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